Chicken Rice Stick Noodle Soup
Servings: 4
Calories: 546kcal
Equipment
- stockpot
Ingredients
- 200 g Thai rice stick noodles
- 4 hard-boiled eggs
- 200 g mushrooms sliced
- 200 g cabbage shredded
- 400 g roasted or slow-cooked chicken
- 4 cups homemade chicken broth
- 2 tbsp butter
- ½ tsp sesame oil per serving
- ½ tsp fried garlic per serving
- ½ tsp dried parsley
- Fish sauce and ground black pepper to taste
Homemade Chicken broth Ingredients: Make 1 litre
- Whole chicken or leftover roasted chicken
- 5 cups Water
- 1 onion quartered
- 2 cloves garlic smashed
- 100 g mushrooms cut in half
- 2 stalks celery sliced 2-inch
- 1 large carrot sliced an inch thick
- 3 stems parsley
- 1 stem thyme
- 1 tsp whole peppercorn
- Salt to taste
- Scallion chopped for garnish
Instructions
- In a stockpot add all the chicken broth ingredients. On a medium-high heat, bring to a boil and simmer for 45 minutes to an hour with the lid on. 2 hrs for whole chicken for flavorful result and may need to add more water about 1 to 2 cups.
- In a medium bowl soak the rice stick noodles with boiling water for 3 to 5 minutes. It depends on the noodles cooking instructions you are using. Drain the noodles and rinse it with cold water if you want a firm noodles. Set aside.
- In a pan melt butter on medium-high heat, saute mushrooms for about 5 minutes or until tender. Season with salt, pepper and dried parsley.
- Shred cabbage, use a mandoline slicer or use knife, thinly slice cabbage and set aside.
- Remove the chicken meat in the stockpot. Shred or slice the chicken. Strain the chicken stock and put back the chicken broth in a pot on medium-low heat to keep the broth hot.
- In a soup bowl add rice stick noodles, shredded cabbage, sauteed mushrooms, hard-boiled eggs, fried garlic, chicken broth, sesame oil, fish sauce and ground black pepper. Serve hot.
Video
Nutrition
Calories: 546kcal | Carbohydrates: 50g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 277mg | Sodium: 376mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg